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corn dog1

Corn dogs are a popular snack in the United States, they are not a traditional South African dish. However, variations of corn dogs can be found in different cuisines around the world. The recipe provided here offers a South African-inspired twist on the classic corn dog by incorporating cornmeal into the batter.

corn dog1

Corn dog recipe South African

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine South African


  • 6 hot dogs

  • 1 cup all-purpose flour

  • 1 cup cornmeal

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon sugar

  • 1 egg

  • 1 cup milk

  • Vegetable oil (for frying)

    Wooden skewers


  • Preheat your vegetable oil in a deep fryer or large pot to 350°F (175°C).
    2. In a mixing bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, and sugar.
    3. In a separate bowl, beat the egg and then add the milk. Mix well to combine.
    4. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir until just combined. The batter should be thick and slightly lumpy.
    5. Pat the hot dogs dry with paper towels to remove any excess moisture. Insert wooden skewers into the hot dogs lengthwise, leaving about 2 inches of the skewer sticking out for easy handling.
    6. Dip each hot dog into the batter, coating it completely. Allow any excess batter to drip off.
    7. Carefully place the battered hot dogs into the preheated oil, a few at a time. Fry for about 3-4 minutes, or until golden brown and crispy.
    8. Use a slotted spoon or tongs to remove the corn dogs from the oil and transfer them to a plate lined with paper towels to drain excess oil.
    9. Repeat the process with the remaining hot dogs until all are fried.
    10. Serve the South African corn dogs immediately while they are still hot. You can enjoy them on their own or serve them with ketchup, mustard, or your favorite dipping sauce.
    Enjoy your South African-style corn dogs!



Here are a few additional notes regarding the recipe:
1. Cornmeal: Cornmeal is a key ingredient in this recipe, giving the batter a slightly coarse texture and a hint of corn flavor. You can use either fine or medium-ground cornmeal, depending on your preference.
2. Hot dogs: Hot dogs are the traditional choice for corn dogs, but you can experiment with other sausages or even vegetarian alternatives if desired.
3. Skewers: Wooden skewers are used to make the corn dogs easier to handle and eat. Make sure to soak the skewers in water for about 10-15 minutes before using them to prevent them from burning in the hot oil.
4. Oil temperature: It's essential to maintain a consistent oil temperature of around 350°F (175°C) for frying the corn dogs. Use a thermometer to monitor the oil temperature and adjust the heat as necessary to keep it steady.
5. Dipping sauce: While ketchup and mustard are common condiments for corn dogs, you can explore other South African-inspired dipping sauces or condiments to accompany your corn dogs. For example, a spicy peri-peri sauce or a tangy chutney could add a unique flavor profile.
Remember, this recipe is an adaptation, and traditional South African cuisine encompasses a wide range of diverse flavors and dishes. If you're interested in exploring authentic South African recipes, there are many traditional dishes like bobotie, bunny chow, boerewors, and more to discover.


Serving: 50g
Keyword corn dog
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